Ingredients
2x2-2.5 shoulder of lamb boned
1 litre of meat stock
10 cloves of garlic
150g ginger
3 medium chillis, finely chopped
3 tbsp cumin
75 olive oil
salt and pepper
grated zest of lemon
Preparation
Two days before you plan to cook, blend the garlic, ginger, chillis olive oil, cumin salt and pepper and lemon zest and rub into the lamb. Cover with cling film and leave in the fridge. Heat oven to 150 degrees. Lightly season with salt and wrap in foil and bake for four hours. Remove the lamb from the foil and strain the juices into a sauce pan and add to a meat stock.
